Keto Pumpkin Pecan Scones

My popular low carb pumpkin spices scones get a brand new update. An easier recipe, with a how-to video! These delicious keto scones are a wonderful fall breakfast treat. This post is sponsored by Rodelle.

It’s really fun sometimes to go back and update older popular recipes like these keto pumpkin pecan scones. This time, I made the process a little simpler, and I found a fantastic new product to use in it. I love this Pumpkin Spice Extract from Rodelle and I use it all the time in my low carb pumpkin spice lattes! And Rodelle has kindly agreed to let me give away some of their fantastic baking products. I am a huge fan of their Organic Cocoa Powder and Organic Vanilla. And oh, hey, did I mention how much I love the Pumpkin Spice Extract? By the way, you can still make the scones without the extract but it really is a fun low carb product.

Low Carb Pumpkin Pecan Scones

Healthy low carb Pumpkin Scones! This is cause for great joy and celebration. Well, if you are a pumpkin fan it is. If you don’t like pumpkin, I am terribly, terribly sorry. Because I suspect this is only one of many pumpkin recipes yet to come. Although I say that every year and the truth is that I tend to get side tracked by other fall and holiday flavours. Maple! Cranberries! Apples! Pecans! Did you ever see the movie “Up”? I am like the talking dogs when someone yells “squirrel!”. I am easily distracted by other beloved flavours. For now, however, I have great and glorious plans for that large orange squash. Buckle up, pumpkin fans, it’s going to be a wild ride!

I was inspired to make these scones the morning after we returned home from Canada. It had been cooler up there than normal and every morning had a tinge of early fall in the air. You felt warm enough in the sun, but the shade was breezy and light, without an ounce of humidity. It sent me into a pumpkin craving and I came back to Boston ready for the cooler weather and all the delicious food that goes with it. Except I returned back to summer. It hasn’t been blazing hot, but there is definitely more heaviness and humidity in the air. We’ve had a few slight moments that seem like fall might be coming, but then the humidity returns and you remember that summer officially has a few more weeks to go. And as loathe as I am to see the summer pass, I am still eager for that chill in the air.

I broke out the first can of pumpkin anyway, wanting to at least taste something that felt like fall. I have quite a little stash of organic canned pumpkin in my pantry. I seemed to pick up a can or two every time I went to the store last year, for fear of running low. But I clearly got distracted (Maple! Cranberries! Apples!) and didn’t make quite as many pumpkin recipes as I had plans for.

One tricky part with low carb, gluten-free pumpkin recipes is that the different brands of pumpkin seem to differ in moisture content. The extra moisture in some purees can make your final product on the gummy side. If your puree is very think try this trick I learned from the good folks at America’s Test Kitchen. Dry out the puree on paper towels before adding it to your recipe (you will want to use 3/4 cup of the puree instead of 1/2 cup). Sop up that excess moisture and your low carb pumpkin scones won’t be soggy.

Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.

Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.

Remove and let cool on pan.

For the glaze, whisk together powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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I can’t figure out how to comment – so I am just replying to a post. I followed the recipe with the exception of the extract – tho I just might buy some! I used regular pumpkin pie spice. I did not “drain” the pumpkin – took my chances and they turned out great! My question is…for the glaze – how can I get the swerve to dissolve? The glaze makes each bite gritty. Should I heat the cream? Suggestions?

Hah! So, it’s not only me who has stashes of pumpkins in the cupboard.
I EAGERLY await your recipes. Though we’re nowhere near boot-and-cardi season, the ginkos are turning already, and indeed, autumn is on the approach. Whoo hoo!

Yay! Pumpkin! I love it and have also learned to squirrel away cans of it. Thanks for the tip about the very liquid pumpkin too. I may try draining it in a coffee filter or a paper-towel-lined strainer or colander.

If one wanted a sturdier scone, more like a biscuit texture, what quick alterations would you suggest? Hmmm. Perhaps I should check the archives?

How about a party sized pumpkin cake? I have a big family so I need party sized desserts! 🙂

By the way, is it possible to make a low carb, gluten free bread loaf that puffs up like its carby, gluten filled counterpart? Or one that can be made succesfully in a bread machine? Ever since we also went gluten free my poor bread machine has been out of a job.

Yum! I drained my pumpkin in a paper towel lined sieve for about an hour and a half then dried it out a little more on more paper towels, as suggested. I ended up baking for an extra 10 minutes– 33 minutes altogether. I’ll probably try to get the pumpkin a little drier next time. The texture was almost there, and the *flavour* ( my nod to Canada, since I’m so close) is great and just the thing after a run on this rainy Pacific Northwest day!

These look so wonderful! Thank you Carolyn, and the promise of more pumpkin recipes has me thrilled. Someone pinned a high carb recipe for pumpkin cinnamon rolls on Pinterest and I’m thinking there has got to be a way to low carb those too. (hint, hint . . .) 🙂

These are awesome!! I made with Koboha squash (didn’t have pumpkin and supposedly Kobocha is slightly lower carb). Didn’t have pecans so used Macadamia nuts and then added a few dried, unsweetened tart cherries! Absolutely crazy addicting!! Great recipe. Thanks!

I made these tonight and they were a hit! I did have trouble cutting them before baking, so instead I baked the dough/batter in a big rectangle, let them cool for 10 minutes and then cut them. It worked perfectly.
I also didn’t have cloves, so I added in a shake or two of pumpkin spice. I always find if you smell the batter and you smell pumpkin, then you have the spices right.
I also thought they were more cakey than sconey; but my husband and I didn’t mind. They were delicious. Definitley make this recipe! They would be great with a cup of coffee.

these are the BEST!
the only sub I made was splenda for erythritol because I can’t find it anywhere and they are delish!! I used a pizza cutter to cut them into triangles. We started eating low carb last year and each lost 20 lbs, then this spring we fell off the wagon. We started up again labour day and these are going to be something that gets me through the sugar cravings.
Highly recommend this recipe.

Carolyn, these are wonderful!!!!! I made a batch two days ago and took them to the office to share the pumpkin-love. They were devoured immediately and everyone was asking for the link to your site and/or the recipe. Thank you for the brilliant recipe 🙂 I made another batch last night for the family 🙂

Hello, I see that your initial recipe calls for one cup of pumpkin, however later in the comments you say to use a whole can (15 oz). Which one is best? I used a whole can, and I suspect that a cup would have been better.

Hi Sierra…I think you must have misread somehow. In the ingredients list, I say 1 cup pumpkin. In the instructions, I never say a can. A commenter asked what size cans of pumpkin I buy and I said 15 oz. But that doesn’t mean to use the whole can in the recipe. Follow the recipe instructions, not the comments. Thanks.

PS – I’ve changed my response to the commenter so it’s more clear. But please follow instructions next time…sometimes I am so busy with comments, I just answer them without seeing how they connect to the actual recipe.

OMG! Just made a batch of these scones and they’re out of this world. I love anything with pumpkins or apples, so when I saw this recipe I just had to try it; but I was low on almond flour so I completed the amount with flaxseed meal. (about 3/4 cup) and they turned out delicious. (And it worked out because flaxseed meal is very low in carbs!)
I’m gluten intolerant, diabetic and on a low carb diet, and this recipe address all my needs.
YAY!! Thank you!

I made these for our Canadian Thanksgiving for myself, the only one who can’t eat my mom’s fantastic apple pie. Needless to say, my non gluten family went CRAZY for these scones and ate almost all of the 12 pieces themselves. They are delicious and perfect for a fall day with a cup of tea or better yet a latte. Thank you for a great recipe. I will be making them again.

I made these with evaporated cane juice rather than stevia, which tastes odd to me, and I didn’t have enough almond meal so I substituted gluten free flour for the last half cup. I also rubbed in the butter just because that’s how I make scones.

These were delicious. I had to cook them a little longer ~30 minutes. They don’t even need the glaze. Thank you for a delicious recipe.

I have been having the best time experimenting with this recipe. I just have to tell you about it. The first time I made them exactly as stated, and they were delicious. I had them for two weeks of breakfasts. But I found myself wanting them to be crispier and maybe a bit sweeter, so I decided to make them into cookies tonight. I increased the Swerve just a bit, to 1/2 cup, and bumped the spices up just a tad too, and scooped it out with my cookie scoop, flattened them a bit with a fork, ala peanut butter cookies, and baked them at 350 so they’d get a little browner and a little crisper, and they are amazing! AMAZING! Cookies for breakfast this week!

Your blog has been a real godsend for me. You’ve converted me to using almond flour and Swerve, and you share such great recipes. I am gluten intolerant–eating it causes inflammation all over my body and makes me feel terrible, like I am an arthritic old woman. But with the changes I’ve made lately, using your wealth of recipes and recommended ingredients, I am feeling much much healthier, and enjoying life more than ever. Thank you so much!

I’m late to the party, but had to post. YUMMY! Oh my word. These turned out perfect. Just delicious. I did substitute walnuts for the pecans. Still yummy! We are snowed in, so I had some fun making some yummy recipes. So glad I picked this one. It will be a favorite from now on.

Since starting THM I have wanted to try many dessert recipes and this one might be my first. I’ve been reluctant because I have a son with life threatening nut allergies. Most recipes come out fine omitting the Nuts. Can I substitute the almond flour with something else. I haven’t figured out this obstacle yet.

These were awesome!! I was nervous at first because they were a little moist in the middle when I sampled one straight from the oven. I thought I under cooked them or messed up the recipe because I didn’t drain the pumpkin, but the next day they were PERFECT after a few seconds in the microwave! Patience is a virtue…. Thanks for the wonderful recipe 🙂

Carolyn, I’m wanting to make pumpkin scones with the THM Baking Blend and I always turn to your recipes for anything baked-good-ish 🙂 Think I can sub the baking blend one for one with the almond/coco flour combo or will some other aspects of the recipe need adjusting? I seem to recall you’ve played around with the THM baking blend in other recipes, so I’m hoping your expertise with baking ingredients will have a good answer to this one 🙂

well Carolyn……made these an hour ago and man they are good…….best way to tell you how good is they are right up there with your peanut butter chocolate scones…….will now have to start making one kind one week and the another the next week………thanks girl…………..you came up with another true winner

My favorite pumpkin spice treat is a pumpkin pie, love the classics!! These scones look awesome I am going to try to make them this weekend.. also thinking of doing a pumpkin spice version of your bannana hemp seed cereal.

I love all things pumpkin spice, currently I am drinking Trader Joe’s Pumpkin spice Roiboos tea, so yummy. I love baking with pumpkin and always make regular unhealthy pumpkin scones every year so I look forward to trying this healthier for me version.

How nice it would be to win ! I am starting low carb to give my granddaughter more options as she grows. She is the most adventurous of eaters. This is wonderful because she is T1D since she was 18 months old. Now at 11 she needs more variety.

Pumpkin pie is definitely my favorite. But pumpkin roll is also awesome. I also like pumpkin smoothies with a good amount of pumpkin spice, either with banana or a bit of cream cheese. The pumpkin scone recipe looks amazing!

I just realized I never answered the question when I commented on how yummy this looked before, lol. I started daydreaming about scones and got distracted! 😛 My favorite pumpkin-y treat has got to be pumpkin pie!

omygosh these look amazing! is there ANY recipe of yours that isn’t absolutely AMAZING?! I have to make these asap. as always, thanks for all your hard work. I can’t wait for your cookbook to arrive next week!

I want to make these for a friend for Thanksgiving but they are allergic to coconut. What can I substitute? This would be great to bring so they have breakfast that morning without having to cook and there are gluten issues (Celiac) so any help would be welcome!

I have made these pumpkin scones twice now and they are amazing! I love them, and surprisingly, my husband does also, and he usually doesn’t like anything associated with low carb. I’m so happy I came across this recipe. Thanks, Carolyn!

I am very confused about the amount of pumpkin in this recipe. At least twice in the comment section you say it calls for one cup of pumpkin purée. Yet in the ingredient list it says 1/2 cup. Before I make this recipe I’d like to know how much pumpkin I’m supposed to be using. Thank you for clearing this up for me. By the way, I love your recipes.

Bring on the pumpkin! I am so delighted to have a low carb pumpkin scone recipe! I’m attempting to update my diet according to my needs and this is such a perfect recipe, thank you! Delicious, by the way!

Made these this morning and they are SUPERB!!! I absolutely LOVE pumpkin recipes this time of year, I’m going to try your pumpkin coffee cake next!! Thanks for all the great recipes, whenever I’m looking for something keto, I always look to your site first as I have not been disappointed by any of the recipes I have tried so far.

These look just like the ones my daughter makes but now I can make and eat them! Have you ever frozen the dough and baked just a few as you want them? These are getting made for Christmas morning for me and my son’s girlfriend.

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more